ABSTRACT AN ANALYSIS OF CHOEROSPONDIAS AXILLARIS “LAPSI” REGARDING PRODUCTION, PRODUCT DEVELOPMENT AND ITS EFFECT ON RURAL LAPSI FARMERS IN NEPAL This study, conducted in Mudikuwa, Parbat Nepal, addresses the feasibility of Choerospondias axillaris (lapsi) as a commodity for production and processing in Nepal, and for import in the United States. Lapsi was identified and characterized based on morphological and physiological features, growing climate, and cultural significance. Lapsi fruit was found to be variable in size, acidity, and brix. The average weight of a lapsi fruit at maturity was found to be 13.17 g. The pH and brix of lapsi fruit was found to be dependent on harvest date. An analysis of processed lapsi products resulted in the identification of the limitations of the processing procedure. Lapsi candy spoiled within 4 months of processing and lapsi pickle did not meet the standard FDA requirement for water activity (0.85). A consumer acceptance test of lapsi pickle in Fresno, CA showed that 80% of the sampled population liked lapsi pickle, which is above the industry standard (75%). Lapsi products can be imported and sold at a profit in the USA, which would create a revenue source for many rural farmers of Nepal; however at the time of writing, manufacturing procedures did not meet industry and government health standards of the US. Craig Wayne Cole Seber December 2016 AN ANALYSIS OF CHOEROSPONDIAS AXILLARIS “LAPSI” REGARDING PRODUCTION, PRODUCT DEVELOPMENT AND ITS EFFECT ON RURAL LAPSI FARMERS IN NEPAL by Craig Wayne Cole Seber A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Plant Science in the Jordan College of Agricultural Sciences and Technology California State University, Fresno December 2016 APPROVED For the Department of Plant Science: We, the undersigned, certify that the thesis of the following student meets the required standards of scholarship, format, and style of the university and the student's graduate degree program for the awarding of the master's degree. Craig Wayne Cole Seber Thesis Author John Bushoven (Chair) Plant Science Anil Shrestha Plant Science Dennis Ferris Food Science Gyanesh Lama Social Work Education For the University Graduate Committee: Dean, Division of Graduate Studies AUTHORIZATION FOR REPRODUCTION OF MASTER’S THESIS X I grant permission for the reproduction of this thesis in part or in its entirety without further authorization from me, on the condition that the person or agency requesting reproduction absorbs the cost and provides proper acknowledgment of authorship. Permission to reproduce this thesis in part or in its entirety must be obtained from me. Signature of thesis author: ACKNOWLEDGMENTS Dr. Kriste Sanders, And all of my teachers inside and outside an academic institution. TABLE OF CONTENTS Page LIST OF TABLES ................................................................................................ viii LIST OF FIGURES ................................................................................................. ix CHAPTER 1: INTRODUCTION ............................................................................ 1 CHAPTER 2: LITERATURE REVIEW OF CHOEROSPONDIAS AXILLARIES AND OBSERVATIONS ........................................................ 3 Gestalt ............................................................................................................... 3 Foliage ............................................................................................................... 5 Inflorescence ..................................................................................................... 9 Fruit Characteristics .......................................................................................... 9 Fruit and Seed ................................................................................................. 10 Germination ..................................................................................................... 10 Wood Anatomy ............................................................................................... 12 Bark .............................................................................................................. 13 Climate ............................................................................................................ 13 Elevation and Biomes ..................................................................................... 15 Ecoregion ........................................................................................................ 15 Fruit Abscission and ecology .......................................................................... 15 Growth Season ................................................................................................ 17 Growing Conditions ........................................................................................ 17 Horticultural and Propagation Practices ......................................................... 18 Cultural Importance of Lapsi .......................................................................... 21 Secondary Metabolites .................................................................................... 22 2.1 Production of Lapsi Fruit in Nepal .............................................................. 23 Farmer Demographics ..................................................................................... 24 vi vi Page On Farm Production ........................................................................................ 26 Land Preparations for Planting ....................................................................... 27 Seed and Seed Bed Preparation for Propagation ............................................ 27 Population of Lapsi Trees in Mudikuwa ......................................................... 28 Factors Affecting Fruit Quality ....................................................................... 29 Limitations to Production ................................................................................ 29 2.2 Lapsi Fruit Processing .................................................................................. 34 The Process of Making Sweet Lapsi Candy in Mudikuwa ............................. 34 The Process of Making Lapsi Pickle in Mudikuwa ........................................ 35 Barriers to Beginning Processing Facilities and Current Facilities ................ 37 2.3 Economic Importance of Lapsi in Nepal ..................................................... 38 Obstacles to Commercializing Lapsi in USA ................................................. 39 2.4 Exporting Capabilities ................................................................................. 41 Factors Affecting Trade Networks .................................................................. 41 Time Requirement from the Kathmandu Airport to Shipping Ports............... 43 Length of time in Nepali customs ................................................................... 43 Length of Time in United States Customs ...................................................... 43 2.5 Food Science ................................................................................................ 44 2.6 Market Analysis (Market Potential) ............................................................. 48 Market Analysis of Fruit ................................................................................. 48 2.7 Target Audience ........................................................................................... 50 2.8 Laws and Regulations .................................................................................. 53 Primary and Secondary Considerations for the Import of Raw Lapsi Fruit ... 53 2.9 Production Capabilities and Associated Costs ............................................. 55 Factors Affecting Outputs of Factories ........................................................... 56 vii vii Page 2.10 Economics of Lapsi Business in USA ....................................................... 57 CHAPTER 3: PROCEDURE AND METHODS ................................................... 59 Stored Fruit Procedure .................................................................................... 59 Fresh Fruit Procedure ...................................................................................... 61 Consumer Acceptance Test Procedure ........................................................... 64 2,3,5-Triphenyl-2-Tetrazolium ....................................................................... 65 pH Lapsi Candy ............................................................................................... 65 pH Lapsi Pickle ............................................................................................... 65 Water Activity of Lapsi Candy ....................................................................... 65 Water Activity of Lapsi Candy ....................................................................... 66 CHAPTER 4: RESULTS ....................................................................................... 67 pH and Brix of Fresh and Stored Lapsi Fruit .................................................. 67 2,3,5-Triphenyl-2-Tetrazolium Chloride ........................................................ 70 Consumer Acceptance Test ............................................................................. 70 pH of Lapsi Candy and Pickle .......................................................................